Mexican Rice Recipe

Mexican Rice Recipe

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Linda Walter


This rice dish, took me forever to get i would not make it any other way.
This is just like a good Mexican restaurant rice. Everything is pureed and cooked in.
There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor
I . will throw away all of my Mexican rice recipes- this is the one I have been looking for, for years


★★★★★ 1 vote

20 Min
55 Min


  • ·
    12 ounces tomatoes, very ripe and cored
  • ·
    1 medium white onion
  • ·
    3 medium jalapenos (this is to taste)
  • ·
    2 cups long grain white rice
  • ·
    1/3 cup canola oil
  • ·
    4 minced garlic cloves (or less)
  • ·
    2 cups chicken broth
  • ·
    1 tablespoon tomato paste
  • ·
    1 1/2 teaspoons salt
  • ·
    1/2 cup fresh cilantro, minced
  • ·
    1 fresh lime

How to Make Mexican Rice Recipe


  1. Adjust rack to middle position and preheat oven to 350.
    Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve
    exactly 2 cups. Discard excess.
  2. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  3. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.
    Shake rice vigorously to remove excess water.
  4. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2
    minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
  5. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
    Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  6. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
    Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
    Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  7. NOTE: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. On the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

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About Mexican Rice Recipe

Course/Dish: Rice Sides

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